Baking School In-Depth-receive free recipes and tutorials in your inbox each month

Baking class is officially in session! Here for both the seasoned pro and beginning baker, Bake from Scratch brings you Baking School In-Depth, an educational series that delivers recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. Created to empower the home baker, Baking School In-Depth brings the classroom to your kitchen to help you conquer recipes you never thought were possible.

Baking is truly an art, a combination of both expertly combined ingredients and technique. For success in the kitchen, it’s crucial to master essential baking techniques, but also understand the ingredients you’re working with. Each month, bakers will receive a baking lesson with a corresponding ingredient breakdown, tutorial, and step-by-step images that demonstrate every technique used in the recipe. As you bake your way through each lesson, you’ll accumulate a vast array of skills—from bread to pastry to cake—and graduate as a stronger, more well-rounded home baker armed with better baking knowledge and a collection of epic recipes.

The best part? Baking School In-Depth is free! We’ve even created a Facebook group where you can share your bakes and join the Bake from Scratch baking community (linked here).

For more information, view frequently asked questions about the program.  

Enroll today to join us on this baking adventure!

Williams Sonoma and Bake from Scratch present: Baking School

Join Baking School with Williams Sonoma + Bake from Scratch for live baking workshops featuring a deep-dive into each month’s recipe.

2022 CURRICULUM

July: Tomato Pie
August: Tres Leches
September: Apple Dapple Bundt Cake
October: Whoopie Pie
November: Buttermilk Biscuits
December: Kringle
 

2021 CURRICULUM

2020 CURRICULUM

Don’t miss our special Baking School In-Depth episodes on our podcast, The Crumb! Find it on your favorite podcast platform.

#bakingschoolindepth

I’ve waited patiently until October 1st to bring out the pumpkins because this is the official start of fall for me. These pumpkin muffins from A Good Bake by melissafunkweller made the house smell so good. They’re really just a perfect muffin that I will definitely want to bake again. I had to sub half AP flour and half bobsredmill whole wheat flour for whole wheat pastry flour and used golden raisins instead of black.  They still turned out incredibly moist and tender. 

I initiated my new to me and extremely vintage muffin pan. I found this while on vacation this summer in a senior thrift store. The woman ringing it up looked at me like I was crazy to pay what it was marked for an old grungy pan. Without asking she knocked $5 off the price. I recently saw it for sale online for almost six times what I paid for it. Who’s crazy now? Also experimenting with this new IPhone 13 Pro camera. I usually use a DSLR, but I have to admit this is a pretty great phone camera with a whopping three lenses. 

A Good Bake is the Sep/Oct baking book for #rainydaybitescookbookclub. 
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🍁🎃🍁🎃🍁🎃🍁🎃🍁🎃🍁🎃🍁🎃
#agoodbake #pumpkinmuffins #fallbaking #fallbakinghasbegun #thebakefeed #feedfeed #betterbakingwithbobs #bobsredmill #bakersofinstagram #bakinglove #bakefromscratch #vintagebaking #kingarthurbaking #inmykitchen #iphone13pro #iphonefood #foodphotography #foodstylingandphotography #cookbooks #thekitchenismyhappyplace
After all the variations of chocolate chip cookies I’ve had in my life it’s good to know I can still be surprised by a new combination. I baked up the Rye Chocolate Chip Cookies this weekend from The Milk Street Cookbook 2017 to 2020 by cpkimball 177milkstreet. I haven’t met too many CCC I didn’t like, but these are definite front runners. I want to use this bobsredmill rye more. Should I bake some bread or just save it all for cookies? 🤔

I’m often a day early for these national food days like tomorrow’s #nationalchocolatechipcookieday . This is your notice to go turn the oven on and bake some cookies so you’ll be right on time. I’m also participating with cookinglikeimeanit and katyconstantlycooking for their #milkstreetcookalong happening every Tuesday. Thank you to voraciousbooks for the complimentary copy of The Milk Street Cookbook.
Good morning! Here's some gooey cookies to help get through the week! I love pulling them out of the oven a tad underbaked like this and letting them cool on the hot pan to make them the perfect texture! 👌

Happy reminder that voting begins TODAY at 11am PDT/ 2 pm EDT for greatestbaker ! I'm so excited for this competition but bummed that no judges get to try my bakes! Maybe someday in the future!😂 

I've updated my link in profile to take you directly to my voting page! I hope you'll follow along and help me advance in the competition! 😊

(BTW These are the Toasted Oat Chocolate Chip Cookies from displacedhousewife that she made with thebakefeed and bobsredmill ! They've become my very favorite cookie, I think about them all the time 🍪🍪)

#greatestbaker2020
#greatestbaker #voteforme #cookielove #cookies #chocolatechip #chocolatechipcookie #bobsredmill #betterbakingwithbobs #betterbakingacademy #gbbo #bakingcompetition #homebaking #homebaker #inmykitchen #onmytable #nmvbaketoshare #lilyssweets #guittardchocolate #foodtographyschool #gooey #cookiedough #feedfeedchocolate #feedfeed #feedfeedbaking
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